"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Cheesecake Appetizer Recipe

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This recipe for Mexican Cheesecake Appetizer, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 c. Tortilla Chips, finely crushed
3 tbsp. Melted Butter

Filling:
(2) 8 oz. Pkgs. Cream Cheese (softened)
1 pkg. Taco Seasoning Mix
2 Eggs
2 c. Cheddar or Mexican Cheeses (shredded)
c. Thick and Chunky Salsa
1 c. Sour Cream

Topping:
Green onions, chopped
Ripe olives, chopped
Tomatoes, chopped
Tortilla chips or crackers

Directions:
Directions:
l. In a small bowl stir together crushed tortilla chips and butter; Press onto bottom of 9 inch Spring-form pan.
Bake @ 325 for about 10 minutes. Cool slightly.
2. In a large bowl, combine cream cheese and taco seasoning mix; Beat @ medium speed, scraping bowl
often until well mixed, about 1-2 minutes. Add eggs; Continue to beat until smooth; Stir in cheese and salsa;
Carefully spoon cream cheese mixture over crust spreading until smooth.
3. Bake @ 325 for 30-35 minutes or until edges are set. (Center of cheesecake will be slightly soft) Top with
sour cream. Cool completely.
4. Cover. Refrigerate until serving time (overnight is ideal) Just before serving, remove sides of Spring-form
pan. Garnish with green onions, ripe olives and tomatoes.

Serve with tortilla chips

 

 

 

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